- 1 tbsp oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 28-oz can tomato
- 3 cups chicken broth
- ½ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring, until the onion begins to soften, about 4 minutes. Add the garlic and cook for an additional 30 seconds. Add the whole tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes. Stir in the Parmesan cheese and season with salt and pepper.
- Serve immediately or store in the refrigerator for up to 4 days.